Murg Noorjehani



Chicken – 1 kg cut into pieces

Ghee – 1 tbsp

Oil – 2 tbsp

Bay leaf – 1 big

Onions – 3 medium sliced

Warm milk – 1/4 cup

Saffron – a few strands

Curd – 2 cups

Salt – to taste

Hard boiled eggs – 2 chopped

Almonds – 10

Golden raisins – 20

For Grinding

Ginger-garlic paste – 2 tsp

Green chiliies – 10

Cloves – 4

Cardamom – 3

Cinnamon – 2 ” piece

Aniseeds – 1 tsp



Grind the ingredients mentioned above to a fine paste.  Mix the paste with curd and salt, and marinate the chicken pieces with this mixture for 4 hrs.  Heat ghee in a non-stick pan and fry the almonds and raisins.  Keep them aside.  Add oil to the remaining ghee and add bay leaf and onions.  Fry till the onions turn golden brown.  Add the marinated chicken and cook covered till done.  Add the saffron and milk and simmer till the gravy is thick and oil separates.  Serve delicious ‘Murh Noorjehani’ garnished with chopped eggs, fried almonds and raisins.  This dish goes well with nan, porotta, kulcha, chapathi, pulao and bread.  Enjoy!

1 Comment
  1. Murg noorjehani looks very pleasing with those nuts and fruits with egg.Quite a new dish.